1934 Bottoms Up


DACQUERI COCKTAIL One part Bacardi rum, cne part of lime juice one or two teaspoonsful of pow– dered sugar. Shake well with shaved ice, strain and serve.


1 part Rum 1 part Gin 1 dash Bitters.

1 Part Italian vermouth l Dash Angostura bitters 1 Teaspoon lemon juice

1 Part Scotch 1 Part Cointreau 1 Part Dry Gin

CUPID I glass Sheriy- 1 Egg

1 teaspoon powdered sugar Dash of Cayenne Pepper.


HANDSOME One jigger of rye whiskey, one teaspoon– ful of powdered sugar, juice of half a lem– on or lime, a dash of orange bitters. Stir with ice in mixing glass, t.hen strain into glass. Serve with a dash of Chianti.

GRATEFUL Use a large glass two-thirds full of cracked ice, one jigger of gin, half can. (lf grapefruit juice, add a sprig of fresh mmt.

2 Parts dry gin

l Part dry vermouth 1 Part Italian vermouth Y2 Teaspoon five fruits syrup

DIETER'S DELIGHT Two parts of gin, one part of syrup .of rhubarb juice (freshly cooked). Garnish with sprig of fresh mint.



Made with